Almond milk is a vegan option for a protein drink, instead of animal milks (like camel’s milk). It’s lactose-free, has no cholesterol, and a cup contains 10 grams of protein (and for kosher cooking, it’s pareve). The original raw almond milk is amazingly refreshing on hot days, and goes well with dishes like lemon-scented vegetarian couscous.
You can take the recipe a step further. When the weather turns cold, make a thick, creamy hot version with the typical Arabic flavoring of cardamom and cinnamon.
Cool Almond Milk
about 3 cups
1 -1/3 cups ground raw almonds
2 cups water
1/4 tsp vanilla extract
pinch of salt
- Bring water to a boil, then turn the flame off.
- Add the ground almonds and the salt. Steep for 10 minutes.
- Strain the milk through cheesecloth or a fine strainer. Add the vanilla extract and mix. Chill before drinking.
Thick, Creamy Arabic Almond Milk
3 cups almond milk, as made above – or animal milk if liked
3 tablespoons rice flour
3 tablespoons grated raw almonds
1 teaspoon ground cardamom seed
3 tablespoons sugar
powdered ginger for sprinkling
- Bring the milk to a boil over low heat.
- Add sugar, ground almonds, and rice powder.
- Cook for 10 minutes, stirring constantly.
- Add the cardamom, stir.
- Strain into individual cups.
- Sprinkle ground ginger over each cup; drink hot.
More recipes using almonds on Green Prophet:
Photo of almond milk by Janine Chedid via Wikimedia Commons
Miriam Kresh writes a food blog: www.israelikitchen.com